The first courses of New Zealand Safety College conducted successfully on 17-18th of April. Two
experts of AsureQuality, Mr. Mark Burtenshaw and Mr.Ray Haddad, gave the trainees professional trainings
of the introductory dairy Hazard Analysis CriticalControl Point (HACCP) and introductory food safety,
respectively.
The trainers introduced some food poisoning outbreaks and food recalls in New Zealand to raise the
trainees’ awareness of the importance of food safety at the beginning of the courses. They led participants to
think about various hazards combing with a number of samples. The trainees realized that there are
biological, chemical and physical, three type of hazards under their guide. After that the experts
further explained the definition and principles of HACCP, and how to use HACCP. Current regulations
and legislation governing food safety in New Zealand were introduced as well. In the end of the courses the
participants have a good understanding that why HACCP is required for a food industry operation;
how to use HACCP to identify and control potential food safety hazards; what CCPs and critical food safety
limits apply; what corrective actions are required when critical limits are exceeded; how to prevent food
contamination; and how to maintain good operating practices and temperature controls.
The whole training process is interesting and impressed. The trainees were significantly improved
on not only their knowledge but also consciousness of food safety.